Mungalli Creek Dairy
The southern Tablelands run to rolling green above the Johnston River Gorge, and this biodynamic dairy has farmed the certified way here for years, milk and yoghurt and soft cheeses made without synthetic inputs. The farmhouse cafe, Out of the Whey, occupies the original homestead: windows look into the production room on one side and over rainforest and pasture on the other, and the kitchen leans hard on the dairy's own output, cheesecakes, warm scones and house-made ice-cream. Bottles of biodynamic milk, tubs of yoghurt and cut cheeses are sold to take home, alongside jams and chocolates from nearby makers. It sits ten minutes from Millaa Millaa Falls, a worthwhile detour off the waterfall circuit, and opens daily through the year. For a region defined by dairy country, it is the producer that lets you watch the process and eat the result in one stop.